This rich, creamy bowl of comfort brings fluffy gnocchi, silk-like broth, and tender greens together in one pot. Creamy Vegetarian Gnocchi Soup is warm, lightly spiced, and comforting the kind of meal that makes your kitchen smell like heaven on a rainy day. It’s special because the gnocchi soaks up the creamy broth, giving every bite pillowy texture and homey flavor.
Top reasons to make this tonight: it’s fast, uses simple pantry staples, and feels like a hug in a bowl. If you love easy weeknight soups, you might also enjoy this cozy broccoli-cheddar lasagna soup for another family-friendly option.
Why You’ll Love This Recipe
- Ready in about 30 minutes perfect for busy evenings
- Made with pantry staples and a few fresh veggies
- One-pot comfort that’s great for meal prep
- Easy to make vegan or dairy if you choose coconut cream
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable broth
- 1 cup heavy cream (or coconut cream) (Use coconut cream for a vegan option.)
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach
- Salt and pepper to taste
Step-by-Step Instructions of Creamy Vegetarian Gnocchi Soup
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion until soft, about 4–5 minutes.
- Add the minced garlic, diced carrots, and diced celery. Cook 5 more minutes until vegetables start to soften.
- Pour in the vegetable broth and bring the pot to a gentle boil.
- Reduce heat and simmer for 8–10 minutes so flavors meld.
- Stir in the gnocchi and cook according to package time (usually 2–4 minutes) until they float and are tender.
- Lower the heat and stir in the heavy cream or coconut cream. Heat through but do not boil.
- Fold in the fresh spinach until wilted. Taste and season with salt and pepper.
- Serve hot with crusty bread or a simple salad.
Tips for Success
- Use full-fat cream or coconut cream for the creamiest texture.
- Don’t overcook gnocchi they only need a few minutes and will get mushy if left too long.
- Taste and adjust seasoning at the end; cream masks salt, so you might need a pinch more.
Substitutions & Variations of Creamy Vegetarian Gnocchi Soup
To Make It Vegan/Gluten-Free:
- Vegan: Swap heavy cream for full-fat coconut cream (same amount).
- Gluten-free: Use gluten-free gnocchi (made from corn, rice, or gluten-free potatoes) and check your broth is gluten-free.
Variations:
- Stir in a spoonful of pesto for a bright herbal note.
- Add a can of drained white beans for extra protein and creaminess.
- Toss in roasted mushrooms or sun-dried tomatoes for deeper flavor.
- Swap spinach for kale just cook a few minutes longer so kale softens.
Storage Instructions of Creamy Vegetarian Gnocchi Soup
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove; add a splash of broth if it thickens.
Freezer: Gnocchi’s texture changes after freezing; freeze the soup without gnocchi for up to 2 months, then add fresh gnocchi when reheating.
Make-Ahead: Chop vegetables a day ahead and keep covered in the fridge. You can also make the broth base and finish with gnocchi and cream just before serving.
Frequently Asked Questions (FAQ) of Creamy Vegetarian Gnocchi Soup
Can I use store-bought gnocchi?
Yes store-bought gnocchi is convenient and works great. Cook them in the simmering soup until they float.
Will the soup thicken if I refrigerate it?
Yes, the cream and gnocchi can thicken when chilled. Thin with a splash of broth or water when reheating.
Can I add protein to make this more filling?
Absolutely. Stir in white beans, cooked lentils, or cubed tofu for extra protein without changing the cozy feel.
Final Toughts
Creamy Vegetarian Gnocchi Soup is a fast, comforting weeknight winner that’s easy to tweak for diets and tastes. Try this recipe, leave a comment to tell me how it turned out, and don’t forget to give it a star rating if you loved it your feedback helps others find a new favorite comfort meal.
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Creamy Vegetarian Gnocchi Soup
A rich and creamy one-pot soup featuring fluffy gnocchi and tender greens, perfect for cozy dinners.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable broth
- 1 cup heavy cream (or coconut cream)
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion until soft, about 4–5 minutes.
- Add the minced garlic, diced carrots, and diced celery. Cook 5 more minutes until vegetables start to soften.
- Pour in the vegetable broth and bring the pot to a gentle boil.
- Reduce heat and simmer for 8–10 minutes so flavors meld.
- Stir in the gnocchi and cook according to package time (usually 2–4 minutes) until they float and are tender.
- Lower the heat and stir in the heavy cream or coconut cream. Heat through but do not boil.
- Fold in the fresh spinach until wilted. Taste and season with salt and pepper.
- Serve hot with crusty bread or a simple salad.
Notes
Use full-fat cream or coconut cream for the creamiest texture. Don’t overcook gnocchi; they only need a few minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian